Staycalm
2007-12-23 07:04:13 UTC
The recipe I ate didn't have the chillies and I won't be including them
Christmas day to suit the tastebuds of most sitting down to lunch.
Brown rice salad with mint, pine nuts, chilli currents and caramelised onion
120ml olive oil
3 brown onions halved and sliced
sea salt and pepper
150g currants covered with red wine vinegar and boiled for 3 mins (reserve
liquid)
2 cups of cooked brown rice
1/2 bunch of flat lead parsley leaves
1/2 bunch of mint leaves
2 green chillies finely sliced
2 lemons juiced
120g pine nuts toasted
Heat 30ml olive oil in a large pan on a low heat. Add onion, salt and
pepper, then currants and vinegar and stir. Combine cooked rice, parsley,
mint and chillies in a large bowl. Add remaining olive oil and lemon juice
and stir. Add the onions and half the pine nuts and toss to combine. Top
with remaining onions and pine nuts.
Christmas day to suit the tastebuds of most sitting down to lunch.
Brown rice salad with mint, pine nuts, chilli currents and caramelised onion
120ml olive oil
3 brown onions halved and sliced
sea salt and pepper
150g currants covered with red wine vinegar and boiled for 3 mins (reserve
liquid)
2 cups of cooked brown rice
1/2 bunch of flat lead parsley leaves
1/2 bunch of mint leaves
2 green chillies finely sliced
2 lemons juiced
120g pine nuts toasted
Heat 30ml olive oil in a large pan on a low heat. Add onion, salt and
pepper, then currants and vinegar and stir. Combine cooked rice, parsley,
mint and chillies in a large bowl. Add remaining olive oil and lemon juice
and stir. Add the onions and half the pine nuts and toss to combine. Top
with remaining onions and pine nuts.